Fowl/Veggie Soup a day early ... question is ... to thicken, or not to thicken ...

[mr_lebowski]

Had a rotisserie chicken that only had a few days left so started soup this AM ... not doing anything for the day since my family isn't nearby and couldn't afford a trip ATM, so ... watching football ... final week of Fantasy, so ... a lot at stake in my league this weekend ... I'm in the Playoffs, but I need to win to get one of my brothers in

Whipped up veggie/chicken stock with celery tops, chicken bones, half-head of garlic, a whole shallot, pepper and coriander corns, bay leaves, a little bouillon ... for veggies I'm going carrot, celery, russets, yellow squash (all fresh of course) and some frozen corn and peas.

My question is ... who like to thicken a soup like this up with some flour, make it a little creamy (and more filling), and who likes it straight/clear?

2 votes, 0 passes | Time left: Unlimited
	Clear Chicken Veggie Soup
	1 (50%)
	Thickened Chicken Veggie Soup
	1 (50%)
	Depends on my or my families mood/choice at the time
	0 (0%)
	I hate Chicken Veggie Soup period
	0 (0%)
	I don't eat Chicken so don't know which I prefer
	0 (0%)
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[IcyPeas]

1. you can use a food processor to smoosh up some of the veggies

and then that will thicken the soup. (not all the veggies, leave some chunks)

[Kali]

4. or this

[pnwest]

2. Thickened but only just the slightest bit.

[Kali]

3. use cream if you want thick not flour or starch

or cook a pile of chopped onion down, that will thicken things

[mr_lebowski]

6. I actually like the way flour pulls it all together ... I don't use much ...

About around 1/4 cup in about 1/2 gallon of soup ... don't want it pasty or anything

There are some other soups I love cream in though, a'course. I made a imitation of the Sausage/Kale/Potato soup they have at Olive Garden, one of favorite soups ever, a few months back ... cream is a critical component. Came out damn good if I say so myself.

[Kali]

8. or just add some noodles and let them overcook

[mr_lebowski]

9. I've definitely done it that way too :)

It's kinda the same thing if you think about it

[procon]

5. Do it both ways.

Start with your clear broth soup, enjoy it for a couple of days then transform it into a thick and creamy soup to finish.

I thicken the soup with a peppery roux with 2 cups cheddar melted in. You can also use instant potato flakes or leftover mashed potatoes to thicken. I like to add some dumplings to the pot, too.

[mr_lebowski]

7. Yeah, I've done that before too, for sure!

Decided to do a light thickening from the start though this time. I like how it pulls the floating fat down from the top and kinda mixes it throughout the soup.

I should try the roux method ... I just put the flour in cool water and pour it in. Roux is probably better come to think of it

[flor-de-jasmim]

10. Clear, but with some spices:

Cloves of garlic
Fresh ginger
Cumin
Turmeric

When the soup is nearly finished, I drop a couple of eggs into the hot soup and use a fork to swish them around until the soup is cloudy, then I squeeze fresh lemon in to finish.

For a substantial soup for 2 I use about 2 tbsp cumin and a little less turmeric, 1 tbsp chopped ginger and 3-5 cloves garlic, 2 eggs and one-half lemon.

[mr_lebowski]

11. Oh, for sure ... spices are key ... (nt)

[justgamma]

12. I would make dumplings to thicken it up some.n/t

[mopinko]

13. or thicken w instant potatoes, or leftover mash.

or rice. thicker, but light.